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I would love to convert the caramelised pork belly recipe that I absolutely love into muffin pan version. Perhaps a pork belly “quiche” – crusted rice as case, crispy skin pork belly in the middle, filled just about full with an eggy custard filling and topped with shredded cabbage and apple mixed with a spicy vinegrette. Yum!

I’ve made baby meatloaves in it and that’s about it. I have a hard time getting things out of it unless they are a bread. Would love to WIN this cookbook – it would be fun to use it for kid lunches this summer!

Agh-i would so love to get my hands on this cookbook. Ever since moving to a higher altitude, i have had major issues cooking. But this looks like so much fun! And my girls would think it is fun too!!! i would love to try any of the breakfast recipes!!

I really want to try lasagna and frittatas in muffin tins. Muffin tin recipes seem especially convenient for feeding my kids – the portions are good and I can serve just them if they need to go to bed sooner or we are running late for something else. I’ve seen the cookie cup idea someone posted above and want to try that as well.

I made a breakfast dish: I lined each muffin cup with a slice of turkey bacon before adding an egg. I baked for about 15 minutes before removing them from the oven. They were edible, but didn’t come out as I hoped.

I’ve made wonton cups by baking wonton wrappers inside the tin and then filled them with shredded taco-seasoned chicken, lettuce, tomatoes, sour cream, salsa, etc to make taco bites. I’ve also baked cookie dough at the bottom, and made a small dent in the cookie while still warm, filled with fruit jam, covered in chocolate and served with ice cream. yum!

I love making mini pies in cupcake tins. Mince pies at Crimbo, beef and blue cheese baby pies when the weather is cold… It’s a great way to use up leftover scraps of pastry. I also like making mini layered dolma-cups. Usually when I make dolma I have loads of grape leaves and rice mix left over, and instead of making up more dolma to spare I layer leaves and spoonfuls of rice mix in a cupcake tin, pour over a little stock and bake them until cooked. Great with a little halloumi topping.

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